A pleasing composition using a minimum of exotic ingredients, this traditional Asian dish becomes somewhat offbeat through the use of fresh tomatoes and basil.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cover the noodles with boiling water in a heatproof container. Cover and let stand for 6 to 8 minutes, or according to package directions, until al dente. Drain the noodles, place them on a cutting board, and chop in several directions to shorten.
Step 2
Meanwhile, heat the oil in a wok or stir-fry pan. Add the onion and stir-fry over medium heat until translucent.
Step 3
Turn up the heat, add the garlic and cabbage, and stir-fry until the cabbage is tender-crisp and lightly browned, 5 to 7 minutes.
Step 4
Add the tomatoes and sprouts and continue to fry, stirring frequently, until the tomatoes are soft and the sprouts tender-crisp, another 5 to 7 minutes.
Step 5
Stir in the vinegar, soy sauce, and red pepper flakes to taste, the sugar, tofu, and noodles. Cook, stirring, until everything is heated through. Serve at once, garnishing each serving with some chopped peanuts and basil.
Menu Suggestions
Step 6
This is delicious with Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Thai Tossed Salad (page 184). To boost the protein content of the meal, serve slices of baked tofu at room temperature.
nutrition information
Step 7
Calories: 294
Step 8
Total Fat: 13g
Step 9
Protein: 6g
Step 10
Carbohydrates: 41g
Step 11
Fiber: 4.5g
Step 12
Sodium: 295mg
